Slow Cooker Sweet-and-Sour Pot Roast Recipe - Allrecipes.com
Slow Cooker Sweet-and-Sour Pot Roast Recipe
  • READY IN 10+ hrs

Slow Cooker Sweet-and-Sour Pot Roast

Recipe by  

"This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 hrs 15 mins
  • READY IN

    10 hrs 35 mins

Directions

  1. Combine potatoes, carrots, and onion in the bottom of a slow cooker.
  2. Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
  3. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
  4. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  5. Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2014

Mmmm,mmmm, good! I was looking for something different than the hundreds of recipes that have mushroom gravy, since my family doesn't care for mushrooms. The sauce was rich and delicious. The only adjustment I had to make was that my chuck roast was still tough after cooking on high for five hours, so I had to cook it another five hours. Next time I'll start earlier and cook for 10-12 hours on low. Highly recommend this recipe. Surprised it doesn't have more reviews.

 
Most Helpful Critical Review
Jan 04, 2015

Missing all of the goodness from the skillet (there's a lot of flavor left). After removing the meat, deglaze with a bit of wine or broth and pour that into the slow cooker. I also like a bit more seasoning, like garlic, basil, black pepper, seasoned salt.

 
Mar 06, 2014

Made it exactly to the recipe shown and it was fabulous, both my husband & I enjoyed this and it made 2 extra meals for us. If anything, due to the sodium amount in the nutritional info, I would probably not add the salt to the spices and look for a low salt version of the cream of mushroom soup. Usually I don't make a recipe until it is tried and true and gets excellent ratings, but I am soooo glad I tried it.

 
Nov 13, 2014

Made this tonight with a venison roast. It was delicious! I served it with sour cream for the potatoes and meat and an extra side vegetable.

 
Nov 14, 2014

OMG Awesomeness

 
Mar 21, 2014

My family loved this. Even my very picky 16 year old daughter liked it. She has requested it twice in one week. Very easy to prepare. Thanks for a great recipe!

 
Jan 08, 2015

Was a hit in my house! I saved some time and made a few changes. I skipped the step of browning the roast, left the skins on my potatoes and whole carrots, used whole onions, and did not thicken the sauce at the end. I layered everything in the crockpot as the recipe stated. Cooked it until the meat came apart easily in small hunks which allowed the juices soak into it. When plating, spoon juices over the meat an vegetables. Really good and as simple as it gets!

 
Jan 05, 2015

Have tried several of these and none were as good as this one. Made it exactly as written. Next time only change I might make is to add some mushrooms and maybe a splash of red wine to the reduction just because I like the taste

 

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Nutrition

  • Calories
  • 530 kcal
  • 26%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 36.9 g
  • 74%
  • Sodium
  • 994 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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